GRAM'S TACO CASSEROLE
My mother used to make this casserole back in the 1970's when Mexican food was just staring to become popular. This is my version of her tasty recipe.
Provided by Susan Bickta @souxie
Categories Beef
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees F. Spray a 3 or 4 quart glass casserole with non-stick cooking spray. Set aside.
- Place a 12-inch non stick skillet over medium high heat. Add the ground chuck and cook for 10-12 minutes or until no longer pink. Drain.
- Add the onion and green pepper and cook another 5 minutes, stirring often.
- Add the taco seasoning, beef broth, salsa, taco sauce and corn. Mix well and cook an additional 5-6 minutes or until heated thru.
- Place 1/2 of the crushed corn chips in the bottom of the prepared casserole. Top with 1/2 of the hamburger mixture and 1/2 of the cheese. Repeat, ending with the cheese layer.
- Place in oven and bake for 35-40 minutes or until hot and bubbly and edges are just starting to brown.
- Serve individual portions on a bed of lettuce, topped with chopped red onion and tomato with sour cream on the side, if desired. I've also drizzled Ranch dressing over my portion as well.....
- NOTE: When my mother first made this casserole, I was so sure it would turn out to be super salty because of the corn chips. I assure you that is not the case. On the contrary, the corn chips give the casserole a wonderful toasty corn taste.
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